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150 Canyon Circle Drive
Sedona, Arizona, AZ 86351, United States
+1 928 284 1425

For More Recipes go to our Recipe Blog at  Adobe Village Inn Recipe Blog



               New Mexico Fiesta Cheesecake


                    Amount  Measure       Ingredient -- Preparation Method 


--------  ------------  -------------------------------- 


   1 1/2  cup           finely crushed tortilla chips 


     1/4  cup           butter, melted 


  19      ounces        cream cheese, softened 


   2                    eggs 


  10      ounces        Monterey Jack Cheese with Peppers 


   4      ounces        chopped green chilies, drained 


     1/4  teaspoon      cayenne pepper 


   1      cup           sour cream 


     1/2  cup           finely chopped yellow bell pepper 


     1/2  cup           finely chopped red bell peppers 


     1/2  cup           finely chopped green bell peppers 


     1/2  cup           finely chopped green onions 


   1      medium        tomato, chopped 


   2      tablespoons   finely chopped black olives 


   2      bunches       chopped fresh cilantro   




1. Preheat oven to 325°. 


2. Combine the tortilla chips and butter; press onto the bottom of a lightly 


greased 9 inch springform pan.  Bake for 15 minutes.  Cool on a wire rack. 


3. e, green chilies and cayenne.  Pour this mixture on top of the cooled 


crust mixture and bake for 30 minutes.  cool on a wire rack for 10 minutes.  


Gently run a knife around the edge of the springform pan to release the 


sides and allow to cool completely.  Remove the outer part of the pan but 


leave on the pan's bottom.  Place on a bed of fresh cilantro and decorate 


with sour cream, peppers, onions, tomato, black olives and cilantro, 


alternating colors as desired.  Serve cut in small pie wedges. 


             Zucchini Lemon Muffins-posted 


Recipe By     : adapted from recipe from Culinary Café 

Serving Size  : 12    Preparation Time: 0:00 

  Amount  Measure       Ingredient -- Preparation Method 

--------  ------------  -------------------------------- 

   2      cups          flour -- all-purpose 

     1/2  cup           granulated sugar 

   2 1/2  teaspoon      baking powder (1 Tablespoon for non-high altitude) 

   1      tsp           salt 

   1      tablespoon    lemon juice 

                        zest of one lemon  

     3/4  cup           chopped walnuts 

     3/4  cup           raisins 

   2                    eggs, beaten 

     1/2  cup           milk 

     1/2  cup           vegetable oil 

   1      cup           (packed) shredded zucchini 

                        Sugar in the Raw for tops of muffins 


1. Preheat your oven to 400°F. 

2. Combine the flour, sugar, baking powder, salt, lemon juice and lemon peel 

in a large bowl. Stir in the walnuts and raisins. 

3. In a smaller bowl combine the eggs, milk and oil. 

4. Make a well in the center of the dry ingredients and add the wet 

ingredients. Stir just until barely combined and then gently fold in the 


5. Spoon the batter into a greased, 12-cup muffin tin. Bake for 12-14 

minutes or until toothpick comes out clean when tested. 

6. If using paper liners, spray them or the muffins will stick to the liners